Lloyd’s Register

1. Lloyd’s Register Hospitality brochure

2. Welcome We are delighted to present our brochure for hospitality services at Lloyd’s Register for Spring 2012. For any special dietary requirements, just let us know, we will be pleased to prepare a suitable menu to meet your needs. Booking your hospitality: Booking should be made via the CAFM system Should you require assistance with you booking please contact the catering manager Email:catering@lr.orgtel: 020 7423 2125 We require 24 hour notice for hot beverage orders and 48 hours for food and alcohol orders. However we will always endeavour to provide service at short notice if required

3. Beverages Water Chilled sparkling and still water Tea, Coffee and Water Freshly brewed fair trade organic coffee A selection of teas and fruit infusions Chilled sparkling and still water Tea, Coffee, Water and Biscuits Freshly brewed fair trade organic coffee A selection of teas and fruit infusions Chilled sparkling and still water A selection of biscuits Day Part Snacks Mini pastries Croissants Brownies Flapjacks

4. Sandwich Lunches • Premium A selection of freshly made sandwiches on wholemeal bread bloomers and wraps, made with premium fillings such as : • Roasted beef, watercress and horseradish sauce on • wholemeal bread • New York deli bloomer • Poached salmon, lime crème fraîche and mixed leaf • salad wrap • Crayfish and rocket marie rose bloomer • Wonderful Waldorf - mayo, apple, celery, walnuts • and sultanas on wholemeal bread(N) • Selection of seasonal fruit skewers • Hand cut crisps Sparkling and still water Classic A selection of freshly made sandwiches on white and brown bread , made with classic fillings such as : British ham salad Free range egg mayonnaise and mustard cress Tuna mayonnaise and cucumber Prawn mayonnaise salad Mature cheddar and pickle Coronation chicken and crunchy lettuce ( 1 round per person. breads and fillings are subject to change due to seasonal availability ) Selection of seasonal whole fruit Hand cut crisps Sparkling and still water

5. Working lunch Lunch A Choose a selection of 6 items or add 3 items to your sandwich lunch: Hot Honey and mustard Cumberland sausages Tandoori chicken skewer with mint yoghurt dip Seasoned wedges and sour cream and chive Plaice Goujons and tartar sauce Vegetable samosa with mango chutney Falafel with hummus Cold Pork pie and pickle Chicken skewer with pesto dressing (N) Cheese and onion tart Marinated cherry tomato and olive bites Prawns with avocado dip Served with Selection of seasonal fruit skewers Sparkling and still water Lunch B Choose a selection of 6 items or add 3 items to your sandwich lunch: Hot Oregano and beef brochette with tzatziki Duck spring rolls with hoi sin sauce Grilled brie and cranberry crostini Sweet potato chips with avocado and lime salsa Breaded salmon goujons with Garam Masala seasoning Cold Parma ham and asparagus spears and hollandaise sauce Grilled chicken, feta and olive skewer with mint pesto Marinated char-grilled artichokes Mozzarella and cherry tomato skewer Cray fish and watercress filo cup Smoked salmon and cream cheese blinis Served with Selection of seasonal fruit skewers Mini dessert Sparkling and still water

6. Fork buffet Traditional fork lunch Choose a selection of 2 main dishes Hot Chicken and button mushroom stroganoff Cottage pie with golden cheese crust Thai green chicken curry with fragrant rice (N) Fisherman's pie Chickpea, potato and roasted pepper korma (N) Cold Traditional cold meat and cheese platter Chicken skewer with pesto dressing (N) Grilled chicken, mixed bean salad and herb aioli Marinated cherry tomato and olive bites Plum tomato and roasted pepper tart Tuna and crème fraiche puff Served with Selection of salads Selection of seasonal fruit Mini dessert Sparkling and still water Executive fork lunch Please choose a selection of 2 main dishes Hot Chicken balti with mango salsa, sour cream, toasted coconut (N)  Pork & cannellini bean cassoulet  Chicken fricassee with asparagus & lemon thyme  Gratin of creamed leek, gnocchi and parmesan (v) Lancashire hot pot with herb scone topping  Beef Bourguignon with bacon lardons and butter mash (A)  Lamb navarin, garlic roasted baby tomatoes  Sweet potato, pumpkin & goats cheese risotto (v) Hand made pork sausages and mash with onion gravy  Fresh tuna nicoise with green beans and quails eggs Served with Mixed leaf salad Greek salad with marinated feta cheese Carved cold meat platter Freshly baked bread Selection of seasonal fruit skewers Mini Dessert Sparkling and still water َ